Nutrition and Dietetics
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

General course introduction information

Course Code:

BES226

Course Name:

Food Control and Legislation

Course Semester:

Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
2	0	2	2

Language of instruction:

TR-EN

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Compulsory

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Dr.Öğr.Üyesi AYLİN SEYLAM KÜŞÜMLER

Course Lecturer(s):

Dr.Öğr.Üyesi AYLİN SEYLAM KÜŞÜMLER

Course Assistants:

Course Objective and Content

Course Objectives:

The aim of this course is to introduce to food control and legislation, to define the food control in Turkey (responsible institutions and practices), laws and regulations of food control, food statements, features and usage of food additives in foods, legislations related to food additives, nutrient pollution and related legislations (Pesticides, Plant Growth Regulators), food pollution and related legislations.

Course Content:

• Food Control and Legislation
• Responsible Institutions and Applications
• Laws related to day-to-day nutrient control from past, regulations on nutrient control
• Food labeling and related legal regulations; regulations and certifications related to food security in the world and Turkey
Definition of food additives, usage purposes, usage areas and functions in foods; classification of food additives; health effects of food additives
Types of contamination in food (physical, chemical and biological) and preventive-legal regulations; nutrient risk analysis and related legal regulations
• Health effects of toxic compounds in foods and related regulations
• Definition of hygiene and sanitation in legislation, personnel hygiene and sanitation
• Food pollution and related legal regulations
• Organic foods, genetically modified organisms and related legal regulations
• Presentations of food notifications

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
1) 2.1) Learns regulations and communiqués related to food.
2) Learns laws about food control.
3) Learns legislations about labeling, additives and contaminants.
4) Experience in reviewing food labels and interpretation according to the relevant legislation.
Field Specific Competence
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	Food Control and Legislation	Read lecture notes
2)	Responsible Institutions and Applications	Read lecture notes
3)	Laws related to day-to-day food control from past, regulations on food control	Read lecture notes
4)	Food labeling and related legal regulations; regulations and certifications related to food security in the world and Turkey	Read lecture notes
5)	Definition of food additives, usage purposes, usage areas and functions in foods; classification of food additives; health effects of food additives	Read lecture notes
6)	Types of contamination in food (physical, chemical and biological) and preventive-legal regulations; nutrient risk analysis and related legal regulations	Reading lecture notes and related regulations
7)	Midterm	Study lecture notes
8)	Health effects of toxic compounds in foods and related regulations	Reading lecture notes and related regulations
9)	Definition of hygiene and sanitation in legislation, personnel hygiene and sanitation	Read lecture notes
10)	Food pollution and related legal regulations	Read lecture notes
11)	Organic foods, genetically modified organisms and related legal regulations	Reading lecture notes and related regulations
12)	Presentations of food notifications	Reading related notifications and preparing them for presentation
13)	Presentations of food notifications	Reading related papers and preparing them for presentation
14)	Presentations of food notifications	Reading related notifications and preparing them for presentation

Sources

Course Notes / Textbooks:	1. Yasal düzenlemelerin yayınlandığı Resmi Gazeteler 2. Codex Alimentarius 3. Ders notları 1. Official Gazette of legal regulations 2. Codex Alimentarius 3.Lecture notes
References:	Artık N., Şanlıer N., Ceyhun Sezgin A., 2017. Gıda Güvenliği ve Gıda Mevzuatı

Course-Program Learning Outcome Relationship

Learning Outcomes		2	3	4
Program Outcomes
1) Graduates have the knowledge of attaining scientific knowledge in the field, monitoring, evaluating and applying current literature.
2) Graduates provide preventive health education for individual, family and community by using the information obtained in health field.
3) Graduates take responsibility as individuals and team members to solve complex and unforeseen problems encountered in the field of practice.
5) Graduates evaluates advanced knowledge and skills in the field of health with a critical approach.
6) Graduates transfer information and solution proposal for problems to people and institutions concerned about health field in written and verbally; listen to the thoughts, expectations and expectations of the people and institutions concerned.
7) Graduates become a role model for colleagues and society through Professional identity.
8) Graduates are competent enough to understand the anatomy, physiological functions and behavior of healthy individuals and/or the patients; it is empowering to understand the relationship between the individual's health and the physical and social environment.
9) As an individual, he acts in accordance with laws, regulations, legislation and professional codes of ethics regarding his duties, rights and responsibilities.
10) Cooperate with persons from related disciplines and act in accordance with social, scientific, cultural and ethical values at the stages of data collection, interpretation, application and announcement of results related to the health field.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Graduates have the knowledge of attaining scientific knowledge in the field, monitoring, evaluating and applying current literature.	3
2)	Graduates provide preventive health education for individual, family and community by using the information obtained in health field.	1
3)	Graduates take responsibility as individuals and team members to solve complex and unforeseen problems encountered in the field of practice.	2
5)	Graduates evaluates advanced knowledge and skills in the field of health with a critical approach.	2
6)	Graduates transfer information and solution proposal for problems to people and institutions concerned about health field in written and verbally; listen to the thoughts, expectations and expectations of the people and institutions concerned.	2
7)	Graduates become a role model for colleagues and society through Professional identity.	4
8)	Graduates are competent enough to understand the anatomy, physiological functions and behavior of healthy individuals and/or the patients; it is empowering to understand the relationship between the individual's health and the physical and social environment.	2
9)	As an individual, he acts in accordance with laws, regulations, legislation and professional codes of ethics regarding his duties, rights and responsibilities.	5
10)	Cooperate with persons from related disciplines and act in accordance with social, scientific, cultural and ethical values at the stages of data collection, interpretation, application and announcement of results related to the health field.	4

Learning Activity and Teaching Methods

Lesson
Homework
Q&A / Discussion

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Presentation

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Presentation	1	% 20
Midterms	1	% 40
Final	1	% 40
total		% 100
PERCENTAGE OF SEMESTER WORK		% 60
PERCENTAGE OF FINAL WORK		% 40
total		% 100

Workload and ECTS Credit Grading

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	48	672
Total Workload			672